How to... Make the Perfect Omelette

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Published 2009

An omelette pan is best if you make omelettes often, but if you haven’t got one just use a good heavy-based, nonstick frying pan. Don’t make it any larger than it needs to be; a pan 15–20 cm (6–8 inches) across is sufficient for a two- or three-egg omelette.
Add a little oil to the butter in the pan to prevent the butter burning too easily.
When you add the beaten egg, and as you are cooking it, tilt the pan to distribute the egg evenly. Work quickly — the finished omelette should be golden on the outside but still soft and almost custard-like on the inside. Speed is the key to success here.
As an alternative to folding the omelette into traditional thirds, when the top is still moist, add the filling to one half, then fold the other half over the top (just as good as thirds, but easier to do). Cook gently for 1–2 minutes, then slide the omelette out of the pan. Omelettes can also be rolled or left flat, cooked on one side or both.
A soufflé-type omelette involves beating the egg whites separately before folding them into the yolks — this gives a fluffier texture.

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